Pumpkin Spice Sugar Cookies
These pumpkin spice sugar cookies are made with real pumpkin puree, warm fall spices, and no chilling! Decorate them with cute royal icing ghosts for Halloween.
Ingredients
Pumpkin Spice Sugar Cookies
- 12 tablespoons unsalted butter 170g- softened
- ¾ cup granulated sugar 150g
- 2 large egg yolks
- 155 g pumpkin puree blotted dry to 80 g
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 245g
- ½ teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Royal icing
- 1 lb powdered sugar 454g
- 3 tablespoons meringue powder
- 1 tablespoon light corn syrup
- 1 teaspoon clear vanilla extract
- 4-10 tablespoon water as needed
- Gel food coloring optional
- Sprinkle Eyes
Instructions
Pumpkin Spice Sugar Cookie Dough
- Measure 155 g of pumpkin puree and place it between layers of paper towels. Gently press to remove excess moisture, replacing the paper towels as needed, until the puree weighs 80 g.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar for 2–3 minutes until light and fluffy. Add the egg yolks, dried pumpkin puree, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
- Add the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and salt. Mix on low speed just until the dough comes together. Avoid overmixing.
- Transfer the dough to a lightly floured surface and roll it out to about ¼-inch thickness. Cut out your desired shapes and place them on a parchment-lined baking sheet. No chilling required!
- Bake at 325°F for about 10 minutes or until the cookies are set. Allow them to cool completely before decorating.
This helps the cookies hold their shape and prevents the dough from spreading.
How to Make Royal Icing
- Add the powdered sugar to a stand mixer fitted with the whisk attachment. In a separate bowl, combine the meringue powder, light corn syrup, vanilla extract, and 4 tablespoons of water. Slowly pour the wet mixture into the powdered sugar.
- Mix on low speed for 15 seconds, then increase to medium-high speed and beat for 5 minutes until smooth and glossy. Gradually add more water, one teaspoon at a time, until you reach your desired consistency. Keep the icing thicker for outlining and slightly thinner for flooding.
- Transfer the icing into piping bags and keep any unused icing covered to prevent it from drying out.
How to Decorate Pumpkin Spice Ghost Cookies
- Using white royal icing, pipe little ghost outlines onto the cooled cookies. Fill in the centers and use a toothpick or scribe tool to smooth the icing and remove any air bubbles. If using sprinkle eyes place them on before the icing cools.
- If piping two small black eyes and a mouth, make sure the white icing has set and harden enough. Decorate and enjoy!
Nutrition
Calories: 79kcalCarbohydrates: 14gProtein: 1gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 24mgPotassium: 12mgFiber: 0.2gSugar: 10gVitamin A: 480IUVitamin C: 0.1mgCalcium: 5mgIron: 0.3mg
Tried this recipe?Let us know how it was!